If you are craving a delightful treat that perfectly balances zesty brightness and sweet freshness, this Strawberry Lemonade Cupcakes Recipe will quickly become your new go-to. Imagine tender lemon-infused cupcakes topped with a luscious strawberry buttercream frosting that tastes like summer in every bite. Whether for a cozy afternoon snack or a special celebration, these cupcakes bring together classic flavors with a homemade charm that’s impossible to resist.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential because each one adds a special touch to the texture, taste, or vibrant look of the cupcakes. The combination of lemon zest and juice brings zing while fresh strawberries offer natural sweetness and stunning color to the frosting.
- 1 1/2 cups all-purpose flour: Provides the perfect structure for soft, moist cupcakes.
- 1 cup granulated sugar: Sweetens the cupcakes, balancing the tartness of lemon.
- 1/2 cup unsalted butter (softened): Adds richness and tenderness to the crumb.
- 2 large eggs: Helps bind ingredients and create a light, airy texture.
- 1/2 cup milk: Keeps the batter moist and smooth.
- Zest of 1 large lemon: Brings aromatic citrus oils for that vibrant lemon flavor.
- 2 tablespoons fresh lemon juice: Introduces fresh acidity and enhances the overall brightness.
- 1 1/2 teaspoons baking powder: Leavens the cupcakes so they rise beautifully.
- 1/4 teaspoon salt: Balances sweetness and enhances all flavors.
- 1/2 cup unsalted butter (softened) for frosting: Creates a creamy base for the strawberry buttercream.
- 4 oz cream cheese (softened): Adds tang and silkiness to the frosting texture.
- 3 cups powdered sugar (sifted): Sweetens and thickens the frosting perfectly.
- 1/4 cup fresh strawberries (pureed): Imparts natural strawberry flavor and pretty pink hue.
- 1/2 teaspoon vanilla extract: Deepens the flavor complexity of the frosting.
How to Make Strawberry Lemonade Cupcakes Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners so the delicate lemon batter has a non-stick home to rise and bake evenly.
Step 2: Make the Lemon Batter
In a large mixing bowl, cream together softened butter and granulated sugar until fluffy and light. This step is essential because it traps air, helping your cupcakes rise. Next, beat in eggs one at a time, then mix in the lemon zest and fresh lemon juice to infuse every bite with citrus zing. Gradually add the flour combined with baking powder and salt, alternating with milk. This technique keeps the batter smooth and prevents overmixing, ensuring tender cupcakes.
Step 3: Bake the Cupcakes
Divide the batter evenly among the prepared liners — filling each about two-thirds full works best. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean. Once baked, allow the cupcakes to cool completely on a wire rack; this is crucial before frosting so your buttercream won’t melt.
Step 4: Prepare the Strawberry Buttercream Frosting
Beat together softened butter and cream cheese until creamy and smooth, then gradually add sifted powdered sugar. When frosting has reached a fluffy consistency, gently fold in pureed strawberries and vanilla extract. The fresh strawberries not only flavor the frosting with a natural sweetness but also give it a beautiful blush tone.
Step 5: Frost and Decorate
Once the cupcakes are fully cooled, pipe or spread your luscious strawberry buttercream generously on top. The contrast of tangy lemon cake and sweet strawberry frosting is absolutely heavenly.
How to Serve Strawberry Lemonade Cupcakes Recipe
Garnishes
Elevate your cupcakes by adding small, fresh strawberry slices or thin lemon zest curls on top of the frosting. These garnishes add an elegant touch and hint at the lovely flavors inside.
Side Dishes
Pair these cupcakes with a light citrusy drink like iced green tea with lemon or classic lemonade for a refreshing balance. A scoop of vanilla ice cream alongside could turn this into a luscious dessert experience as well.
Creative Ways to Present
For gatherings, arrange your cupcakes on a tiered cake stand and sprinkle edible flower petals around them. You could also place each cupcake in a colorful wrapper that matches your party theme, making an inviting and festive display that’s as fun to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Keep your leftover strawberry lemonade cupcakes in an airtight container at room temperature if consumed within 1-2 days. For longer freshness, store them in the refrigerator where they will last about 4 days without losing their moist texture.
Freezing
If you want to save some for later, freeze the unfrosted cupcakes in a single layer on a baking sheet, then transfer them to a sealed freezer bag or container. Frosting can be frozen separately in an airtight container. When ready to use, thaw cupcakes and frosting overnight in the refrigerator before frosting.
Reheating
Warm frozen or refrigerated cupcakes for 10-15 seconds in the microwave to bring them back to a fresh-baked feel. Be sure to frost them after warming to keep the frosting from melting too soon.
FAQs
Can I use frozen strawberries for the frosting?
Yes, you can use frozen strawberries if fresh are not available. Just thaw and drain excess liquid before pureeing to avoid a runny frosting.
Are these cupcakes very tart because of the lemon?
Not at all! The lemon flavor is bright and refreshing but balanced by the sweetness of the sugar and strawberry buttercream, creating a harmonious taste.
Can I make this recipe dairy-free?
Absolutely! Substitute dairy butter with a plant-based alternative and use dairy-free cream cheese or omit it for a lighter frosting, adjusting sugar for consistency.
How long do these cupcakes stay fresh?
Stored properly, they remain fresh and tasty for up to 4 days in the refrigerator. Beyond that, they’re best frozen for quality maintenance.
Can I double the recipe for a larger batch?
Yes, simply double all ingredients and bake in batches. Just keep an eye on the baking time as larger batches may require slight adjustments.
Final Thoughts
I can’t recommend giving this Strawberry Lemonade Cupcakes Recipe a try enough. It brilliantly captures the essence of sunny days with fresh, bright flavors and a delightful balance of sweet and tart. Whether you’re baking for a special occasion or simply because you deserve a treat, these cupcakes bring joy with every bite. Go ahead, whisk up a batch, and share the love!
Print
Strawberry Lemonade Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these luscious Strawberry Lemonade Cupcakes featuring zesty lemon cupcakes topped with creamy strawberry buttercream frosting. Perfectly balanced with tangy lemon and sweet strawberry flavors, these cupcakes are a refreshing treat for any occasion.
Ingredients
Lemon Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Strawberry Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3 cups powdered sugar, sifted
- 1/4 cup fresh strawberries, pureed
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and clean baking.
- Prepare Batter: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then incorporate the lemon zest and fresh lemon juice. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients in three additions, alternating with milk, starting and ending with the flour mixture. Mix until just combined to maintain a tender texture.
- Bake Cupcakes: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and transfer cupcakes to a wire rack, allowing them to cool completely before frosting.
- Prepare Frosting: In a clean bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar, mixing well after each addition for a smooth texture. Gently fold in the pureed strawberries and vanilla extract until fully incorporated, creating a luscious strawberry buttercream.
- Frost Cupcakes: Once the cupcakes have completely cooled, frost them generously with the strawberry buttercream using a spatula or piping bag for an elegant finish. Serve immediately or refrigerate until ready to enjoy.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Fresh strawberries can be substituted with frozen; thaw and drain excess water before pureeing.
- For a more intense lemon flavor, increase lemon zest to zest of 2 lemons.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
